Dairy-free lemon and blueberry loaf cake
3 Aug 2022
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Background
This dairy-free lemon and blueberry loaf cake is perfect with morning coffee, afternoon tea or you can take it to picnics and garden parties. You can drizzle some lemon glaze on top of the cake, if liked.
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- 1 cup sugar
- 1 cup oat milk
- 3 eggs
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- ½ cup sunflower oil
- 1½ cups blueberries fresh or frozen
- 1 Tbsp flour
Instructions
- Preheat the oven to 170°C. Grease and line a medium loaf pan.
- In a large bowl whisk together the flour and baking powder.
- In another bowl, whisk together the oat milk and lemon juice. Set aside for 5 minutes to let it curdle.
- Add the sugar, eggs, lemon zest, vanilla extract and oil.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Mix together the blueberries with the remaining flour then gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes or until an inserted toothpick in the centre of the loaf comes out clean.
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Categories
- Meal Type: - Bake - Breakfast - Brunch - Cakes - Dessert - Edible Gifts - Everyday - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Easter - Mothers Day - Parties - Picnic - Valentine's Day
- Ingredients: - Berries
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Vegetarian
- Skill Levels: - Easy
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